Chocolate Fudge Frosting is made with only 5 ingredients and transforms into a rich and decadent topping for your favorite cookies, cakes, cupcakes, brownies, and more! In just 15 minutes, you’ll have a bakery-worthy silky and smooth fudge icing!
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There’s nothing like a decadent Chocolate Fudge Frosting to spread over a fudge cake or rich chocolate cupcakes. It’s super delicious, and its velvety consistency adds a beautiful finish.
As a professionally trained pastry chef, I love using minimal, quality ingredients to create frostings that’ll wow your friends and family. And this recipe is just that! Like chocolate buttercream, you only need 5 basic ingredients to make this fudge icing for an easy finish to your favorite dessert.
Let's get started!
Why You'll Love This Recipe
- Made with melted chocolate. Skip the cocoa powder. This recipe is made with a chocolate baking bar that’s melted with butter and cream for a rich and velvety icing.
- Freezer-friendly. You can easily make this frosting up to 1 week in advance and refrigerate, or you can freeze it for up to 3 months.
- Pairs well with so many desserts. You can make sandwich cookies with your favorite cookies, top brownies and bars, and decorate cakes and cupcakes.
Ingredients You'll Need
- Semi-sweet chocolate. I recommend using a chocolate baking bar, as it’s made from blocks of chocolate, whereas chocolate chips have stabilizers to maintain their shape. Chocolate bars melt smoothly and create a more decadent frosting.
- Butter. Adds richness to the frosting. I used unsalted butter, but you can also use salted if you prefer.
- Heavy cream. Adds a creamy consistency to the frosting. For best results, do not substitute with lower-fat milk.
- Powdered sugar. Adds sweetness to the frosting and produces a smooth texture without becoming grainy. It helps the frosting set with the proper consistency.
- Vanilla. Enhances the chocolate flavor. For the best flavor, use a pure vanilla extract over an imitation one.
Helpful Tools for Homemade Frosting
- Digital kitchen scale or measuring cups. Using a scale will give you the most accurate measurements.
- Measuring spoons.
- Rubber spatula.
- Whisk.
- Large bowl.
- Medium bowl.
- Small saucepan. Use to simmer water to create a double boiler for melting the chocolate and butter.
Frosting in 2 Simple Steps
Melt the chocolate. Add the chocolate, butter, and heavy cream to a bowl set over a small pot of simmering water. Stir frequently until melted and smooth.
Add sugar and vanilla. Transfer the chocolate to a large bowl and whisk with the powdered sugar and vanilla until smooth. Allow it to cool, stirring occasionally, until thickened to a frosting consistency.
Note: Make sure to stir the frosting occasionally while it cools. If it sits too long, it will form a crust.
How Much Frosting Will This Recipe Yield?
This chocolate fudge frosting covers a two-layer 8-inch or 9-inch cake, a 9x13-inch sheet cake, or 24 cupcakes. For very generous frosted cupcakes, this recipe will frost 12 cupcakes.
Tips for Making the Best Frosting
- Select high-quality ingredients. Use good quality chocolate and pure vanilla extract for the best flavor. It’s worth the splurge!
- Sift the powdered sugar. If your powdered sugar is lumpy, sift it before adding to the chocolate mixture for a smooth and creamy frosting consistency.
- Use simmering water. Melt your chocolate over simmering water. If the heat is too high, the water will boil and can cause your chocolate to seize up and create a grainy frosting.
- Use frosting while soft. As the frosting sits, it will begin to set. Use once it’s cooled, so you can easily spread it over your cake or cupcakes.
Ideas for Using Fudge Frosting
- Cupcake filling. This frosting is delicious piped over cupcakes (coffee cupcakes is one of my favorite pairings!). For a fun surprise, you can also use it to fill cupcakes.
- Cake pops. This frosting mixed with crumbled chocolate cake makes a moist and decadent cake pop filling.
- Smooth over brownies. Fudge frosting is a luscious complement to your favorite brownies. Spread a layer over white chocolate chip brownies or your favorite recipe!
Storage & Freezing Tips
We love prepping fudge frosting ahead of time and storing it in the freezer for an easy last-minute dessert topping. Here’s how to store your frosting:
- Refrigerator. Store frosting in the refrigerator in an airtight container for up to 1 week. Bring to room temperature and re-whip before using.
- Freezer. Store the fudge frosting in a resealable freezer-safe bag in the freezer for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
Frequently Asked Questions
It’s not necessary, but I highly recommend using the double boiler setup. It will protect the chocolate from high heat, which can cause chocolate to seize up and become thick and lumpy.
If the frosting turns out grainy, it’s most likely that the chocolate melted with heat that was too high. This can cause thick and grainy frosting.
Usually, runny frosting still needs to cool to set up. Make sure to stir and allow to cool until set!
More Chocolate Recipes You'll Love
- Chocolate Cupcakes with Cream Cheese Frosting
- Chocolate Sugar Cookies
- Chocolate Sheet Cake
- Chocolate Buttercream
I hope you love this Chocolate Fudge Frosting as much as we do and that it becomes a family favorite! Please leave a comment below, I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
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Chocolate Fudge Frosting
- Total Time: 15 minutes
- Yield: 12-24 servings 1x
Description
Chocolate Fudge Frosting is made with only 5 ingredients and transforms into a rich and decadent topping for your favorite cookies, cakes, cupcakes, brownies, and more! In just 15 minutes, you'll have a bakery-worthy silky and smooth fudge icing!
Ingredients
- 113 g (4 ounces) semi-sweet chocolate, chopped
- 75 g (5 tablespoons) unsalted butter
- 120 g (½ cup) heavy cream
- 450 g (1 pound) powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- In a medium heatproof bowl set over a small saucepan filled with an inch of simmering water, add the chocolate, butter, and heavy cream. Stir frequently until the mixture is completely melted and smooth.
- Pour the chocolate mixture into a large bowl. Whisk in the powdered sugar and vanilla until smooth.
- Allow the frosting to cool, stirring occasionally, until it's a spreadable consistency. Frost your favorite dessert as desired.
Notes
Yield: This recipe covers a two-layer 8-inch or 9-inch cake, a 9x13-inch cake, or 24 cupcakes. For very generous frosted cupcakes, this recipe will frost 12 cupcakes.
Storage: Store frosting in the refrigerator in an airtight container for up to 1 week. Bring to room temperature and re-whip before using.
Freezer: Store in a resealable freezer-safe bag in the freezer for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Frosting & Fillings
Linda McKinney says
Love these frosting recipes
Maria Pagiotas says
Hi Linda! So happy you love them! Thank you for sharing!
Michael Stokes says
I tried this and it was delicious going to use the recipe for good thank you 🙂
Maria Pagiotas says
Hi Michael! Thank you for sharing! I'm so happy you loved this recipe 🙂